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Well, he is the only one who mentioned the vinegar taste. I dont think it tastes like vinegar...I don't think there is an infection. At least there is/was no signs of infection...

Just had a friend taste one, he said it might taste a little like vinegar. I read this could be caused by tannins from over milled grains or steeping too long. Or it's from an infection...

I used distilled water and spring water, about half and half. Spring for boil, distilled to top off. And I love ales, I drink them way more then lagers...

It could also be extract twang, although I don't know what exactly that tastes like, but a lot of my beers have "this taste"...

I will try a clone the next time I order. Any suggestions? Something easy that would hard to screw up, that has a clearly defined flavor profile? So all you guys that say your beer was good, was it easily perceived as being homebrewed? Like could you give it to someone and them think it was...

I guess what I am looking for is something I can really compare too, ie does it taste like other commercial styles. In this case, its clear it doesn't taste like any commercial pale ale I've ever had, nor any commercial beer for that matter. I am critical of my beers, but from what I read on...

Link: http://www.midwestsupplies.com/big-ben-pale-ale.html 3.3 lbs gold lme 3.3 lbs amber lme 8 oz carapils 8 oz crystal 1 oz williamette 1 oz fuggles Safale s-04 yeast Steeped grains at 155 for 30 minutes. Lme, williamette @ 60 Fuggles @ 5 Cooled wort to 70, pitched yeast. Og was 1.050...

All my previous batches were true brew kits with canned lme. I switched to midwest because it wad highly recommended on this forum for having fresher, better kits. This kit was from Midwest. I was actually really happy cause it was probably the smoothest, best job I have ever done brewing...

The ironic thing is, this was the first batch I incorporated a swamp cooler to control my ferm temps. Kept the swamp water in the mid sixties. First time I rehydrated the dry yeast, used distilled and or spring water, and first time using starsan. I can't really describe the taste. A little...

Just tasted my British style pale ale, which is the 8-9th batch I have ever made, which sat in primary for 3 weeks, then bottled for 2 weeks. It was midwests Big Ben pale ale extract kit. It tastes weird. Something is off about it. I'm not good at pinpointing tastes or flavors, unless its...

I ferment in a plastic bucket. I figured it'd be like putting ice of some beers in a cooler. I have never had a beer bottle freeze from ice, but I do live in florida

How cold is "too cold"?

Since I don't have an extra fridge to cold crash in, can I just add a ton of ice to my swamp cooler for a few days and crash it there before bottling? Should I let it warm back up before bottling? Thanks!

I know exactly what you mean. It's a taste that can easily be perceived as, "this was homebrewed wasn't it?" You can easily distinguish it from a blind taste test against a commercial brew of the same style. Something yeasty or twangy about it. Maybe it's the freshness or crispness of the...

I've read on here that whether it turns cloudy or not doesn't matter. It's about the pH. If its cloudy and still under 3pH, it's still good. How true is this?

I want to test my starsan solution that has been sitting around for a month. Everyone on here says it should be < 3 pH. I'm having trouble finding test strips with that range. There are some on amazon, but they have mixed reviews...

I figured if anything, it should be a rich malty smell. It had 7 lbs of lme and 1 lbs of candi sugar. It might be the candi sugar, never used that before. Not sure why it would make it smell bad though...

My noble Trappist kit from Midwest has been fermenting for about 36 hours. Used safbrew t-58 dry yeast. Started out smelling really good. Nice hoppy wiffs coming from airlock. But today they smell weird, and a little nasty. I guess if I could sum it up, almost sour/spoiled smelling. I know...

So if my fermentation stalls, which it does sometimes, repitching won't do anything? I'm only saying cause I'm worried I may have hindered the yeast, reducing the count and possibly under pitching the yeast. So I figured if the fg is high, I'd add another packet. They cost $2 so why not?

So I brewed an extract batch last night and pitched some safbrew t-58. I rehydrated it as follows: Warmed up 1 cup distilled water to 85 degrees ( I know, wrong type of water). Added yeast. Stirred it up. It sat in there while wort was cooling. Got wort down to 65 degrees. Mixed some wort...